Cinnamon Pecan Pull-Aparts

by Karin Calloway

During the holiday season, my Viking range gets a real workout. From pre-Christmas sweets, to a big family dinner, I put it through the test. And, as I delight in the planning and work involved, I’m always on the lookout for recipes that allow me to prepare ahead so I can enjoy the family.

This recipe for Cinnamon Pecan Pull-Aparts is quick to put together, and must be assembled the night before serving. When we wake up on Christmas morning, I pop the pan into the oven for 25 minutes and wait for delicious sticky rolls to serve our holiday guests as they open presents. But don’t limit these Pull-aparts to the holidays, they’re also a great addition to breakfast or brunch gatherings any time of year.

3/4 cup pecan halves

1 package frozen yeast roll dough, unthawed

3/4 cup butter, melted (1 1/2 sticks)

1 3.5-ounce package cook-and-serve vanilla pudding mix (not instant)

3/4 cup brown sugar

1/3 cup white sugar

2 teaspoons cinnamon

Butter a bundt or tube pan well. Sprinkle pecan halves over the bottom of the pan. Place frozen rolls over pecans. Drizzle butter over the rolls. Combine vanilla pudding mix, sugars and cinnamon in a medium bowl and sprinkle over the rolls. Let rise overnight. (Do not cover, cake will rise above the pan.)

In the morning, place pan in a preheated 350 degree F oven and bake for 25 minutes. Invert onto a large platter and serve.